Sheet Pan Spicy Tofu + Green Beans

Why You’ll Love This Recipe

This sheet pan recipe is balanced, protein-rich, and full of flavor with minimal effort. Roasting tofu gives it a golden, crispy exterior while the green beans stay bright and slightly crisp. The spicy sauce ties everything together with a bold, savory kick. It’s customizable, meal-prep friendly, and naturally vegan and gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Firm or extra-firm tofu, pressed and cubed
• Fresh green beans, trimmed
• Olive oil or neutral oil
• Soy sauce or tamari
• Sriracha or chili garlic sauce
• Maple syrup or brown sugar
• Rice vinegar or lime juice
• Garlic, minced
• Cornstarch
• Salt and pepper
• Optional: sesame seeds, green onions, or crushed red pepper for garnish

Directions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Prepare the tofu: Press tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.
3. Toss tofu in a bowl with 1 tablespoon oil, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt. Spread tofu on half of the sheet pan.
4. Roast tofu for 15 minutes.
5. Meanwhile, toss green beans with 1 tablespoon oil, salt, and pepper.
6. Add green beans to the sheet pan after 15 minutes and roast everything for another 15–20 minutes, or until tofu is golden and beans are slightly blistered.
7. Make the sauce: In a small bowl, whisk together soy sauce, sriracha, maple syrup, vinegar, and garlic.
8. Remove pan from oven and drizzle the spicy sauce over the tofu and green beans. Toss gently to coat.
9. Serve immediately, garnished with sesame seeds or green onions if desired.

Servings and timing

This recipe serves 2–3 as a main, or 4 as a side. Prep time is 15 minutes, cook time is 30–35 minutes. Total time: approximately 45 minutes.

Variations

• Add rice or noodles: Serve over steamed jasmine rice, brown rice, or rice noodles for a more filling meal.
• Swap veggies: Use broccoli, snap peas, or bell peppers in place of green beans.
• Extra crispy tofu: Air-fry or pan-sear tofu before roasting for even more texture.
• Nutty twist: Add a drizzle of peanut sauce or sprinkle chopped peanuts before serving.
• Less spicy: Reduce sriracha or use a milder chili sauce to adjust the heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. Tofu is best reheated in the oven or air fryer to regain some crispiness.

FAQs

Can I use frozen green beans?

Fresh is best for texture, but you can use thawed frozen green beans. Dry them well before roasting to avoid sogginess.

Do I need to press the tofu?

Yes, pressing removes moisture and helps it crisp up in the oven.

Can I make this oil-free?

Yes, skip the oil and roast on parchment paper. The tofu will be less crispy but still flavorful.

Can I marinate the tofu in the sauce before baking?

For this recipe, it’s best to bake first, then toss in sauce to preserve the tofu’s crispiness.

Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce.

What type of tofu works best?

Extra-firm tofu holds up best in the oven and crisps nicely.

Can I make this ahead of time?

Yes, roast everything in advance and store the sauce separately. Combine and reheat before serving.

How do I make the tofu extra crispy?

Use less sauce, toss tofu in cornstarch before baking, and space the cubes well apart on the sheet pan.

Can I double the recipe?

Yes, use two sheet pans or bake in batches to avoid overcrowding.

What can I serve this with?

It pairs well with rice, noodles, or a side of pickled vegetables or cucumber salad.

Conclusion

Sheet Pan Spicy Tofu + Green Beans is an easy, satisfying, and flavorful plant-based meal that’s perfect for quick dinners or meal prep. With crispy tofu, roasted green beans, and a bold spicy sauce, this dish delivers big flavor with minimal cleanup. Keep it in your weekly rotation for a healthy, no-stress dinner that’s sure to please.

Sheet Pan Spicy Tofu + Green Beans

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Sheet Pan Spicy Tofu + Green Beans is a flavorful, plant-based meal made with crispy roasted tofu, tender green beans, and a bold, spicy sauce. It’s easy, healthy, and perfect for busy weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2–3 servings
• Category: Main Dish
• Method: Sheet Pan
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
• 12 oz fresh green beans, trimmed
• 2 tbsp olive oil or neutral oil, divided
• 2 tbsp soy sauce or tamari (gluten-free option)
• 1–2 tbsp sriracha or chili garlic sauce (to taste)
• 1 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar or lime juice
• 2 cloves garlic, minced
• 1 tsp cornstarch
• Salt and pepper, to taste
• Optional: sesame seeds, sliced green onions, crushed red pepper for garnish

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Instructions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Press tofu for at least 15 minutes to remove moisture. Cut into bite-sized cubes.
3. In a bowl, toss tofu with 1 tbsp oil, 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt.
4. Spread tofu on half of the sheet pan and roast for 15 minutes.
5. Meanwhile, toss green beans with remaining 1 tbsp oil, salt, and pepper.
6. Add green beans to the other half of the sheet pan and roast everything for another 15–20 minutes until tofu is golden and beans are tender.
7. In a small bowl, whisk together remaining soy sauce, sriracha, maple syrup, vinegar, and minced garlic to make the spicy sauce.
8. Remove pan from oven and drizzle sauce over tofu and green beans. Toss gently to coat.
9. Serve immediately, garnished with sesame seeds or green onions if desired.

Notes

• For extra crispy tofu, increase cornstarch slightly or use an air fryer.
• Adjust spiciness by reducing or increasing the sriracha.
• Serve with steamed rice, noodles, or quinoa for a complete meal.
• Store sauce separately if prepping in advance for better texture when reheated.

Nutrition

• Serving Size: 1/3 of recipe
• Calories: 250
• Sugar: 5g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 0mg